With over 120 gins on offer they hold Sydney’s largest collection. Classic cocktails from the 17th and 18th century are given a modern twist and are mixed perfectly by mixologist-mastermind Grant Collins. Even their signature G&T blend they have available on tap rivals many I’ve had in my lifetime (and yes that’s a few!)
The Powder Keg taking you from central Potts Point back to old England, spoils you with their traditional Gin cocktails made anew, smokey Gunpowder Plot and sweet Nettle Gimlet, served in a vintage coupet.
Fear not gin-phobics! An impressive list of rum, bourbon and scotch based cocktails are also on offer and even a take on a Bloody Mary served in a soup can with tasty maple bacon for those out for a really good night.
The Powder Keg isn’t just a phenomenal bar however, it’s amazing, fun and attentive service sweeps through to it’s restaurant where a share menu includes a range of smaller bar bites, share plates, larger mains and desserts to sedate any sweet tooth. Head chef Elijah Holland created the perfect accompaniments for the extensive drinks menu with lighter, tangy options like Oysters with Cucumber and Gin & Tonic Sorbet to rich Duck Schnitzel Lollipops – and they’re just the starters!
Madeleine’s Must Trys:
Volcano Punch, Dark rum, apricot liqueur, bitters, fresh passionfruit, OP Rum float. Served
smoking overflowing with amazing gin goodness!
Nettle Gimlet, Nettle fused gin, housemade lime cordial & nettle sorbet, fresh citrus.
Quail Scotch Egg, Smoke potato, crispy pancetta, shimiji mushrooms
Short Rib, Butter poached turnips, anchovies, bone marrow
Oysters, Gin & tonic sorbet
The Powder Keg, 7 Kellett St Potts Point 2011 Sydney, NSW